Hello there! So hubby went fishing the other day. Got himself a nice size tuna. He was so excited because he finally caught something after literally, years (no exaggeration), of trying. True, there would be months that went by without him even seeing the ocean… but he still remained pretty persistent and spent a small fortune swaying the Gods in his favor (ie buying special poles, chairs, shoes….).
So when we went to his brothers house to eat this fresh kill… I was excited. That is…until the New Yorker in me started to silently scream in my head. How do we know it’s safe? What if it’s radio-active (like the tuna found in California)? Don’t we need some sort of government grade inspection? I didn’t even know what a fresh piece of tuna was supposed to look like outside of a sushi house or the seafood department in the grocery store. And even there, it’s cut up in filets.
Fast forward a couple glasses of wine … tuna was delicious! But now that that I’m sober again (being that it’s the next day), my reservations are back and I’m stuck with pounds of tuna to cook. Well, before there was “the man”, people caught fish and ate it without fear, right? And some still do (outside of NYC)…
With positive thoughts in my head giving me courage, I decided (well actually, hubby suggested), that I cook a schmorgesborg of dishes featuring the prize fish. Normally I would of ordered him to cook it himself if he thinks I like spending my spare time making up special tuna recipes… but then I got to thinking…he finally caught “the big one”, let’s give the poor guy a break. It’s not like anyone is hiring me to do anything in Florida (thanks job market).
So today I thought I would do something different and share with you some blackfin tuna recipes (which is a flaky white fish):
2 filet sizes of tuna
1 teaspoon course black pepper
1 big pinch kosher salt
4-5 splashes worcestershire sauce
2 rounded teaspoons sour cream
1 rounded teaspoon mayo
2 pinches dried parsley
1 teaspoon extra virgin olive oil (enough to lightly coat pan)
veggies, pita chips/crackers/toast points (whatever you want to spread dip on)
Rinse filets with water and pat dry. Heat up a wide frying pan with the EVOO on medium/high heat. When pan is hot, season fish fillets with pinch of salt and pepper seasonings on one side only (note: it is not necessary to season both sides since you will season later when combining ingredients for dip). Place filets in pan season side down. Cook approx 2 min (depending on thickness of fish..ours was about 1/2 inch thick) on each side with lid on. Remove and plate. Make sure fish is cooked through (that’s where the lid comes in handy).
Break apart fish in bowl and let cool slightly. Add in the rest of the ingredients (including the rest of the salt and pepper). Stir, combine, and let set in fridge at least an hour before serving. Feel free to adjust salt and pepper to individual taste. Also feel free to add tabasco for heat (I left it out). Serve on crackers or the very delicious Staci’s Chips (Whole Wheat)… I swear I’m not paid to endorse.
Tuna honey-ginger soy filet:
1/2 cup low sodium soy sauce
1 tablespoon freshly grated ginger
1 tablespoon freshly grated garlic (around 5 big cloves)
1 teaspoon honey
2 tablespoons sesame oil
1 teaspoon EVOO (extra virgin olive oil)
Combine all ingredients in large zip-lock back while reserving 1 tablespoon of sesame oil and 1 teaspoon of EVOO. Marinate thoroughly anywhere from 1/2 hour to 2 hours. When cooking, heat frying pan with reserved sesame oil and EVOO. Make sure pan is medium-high heat (not scorching). Place filets in pan for about 2 minutes on each side (discard zip-lock bag with liquid). Do not move filet around when cooking or they will break apart. You know when to flip when meat gets a nice black sear on it’s side. Flip and repeat on second side.
Seared tuna with sesame seeds:
All the same ingredients in above recipe plus 1 cup sesame seeds (I used hulled seeds purchased in the bulk section of Whole Foods).
Feel free to add low sodium soy sauce and wasabi on the side for dipping.
Take the seeds, put on a flat surface. Take the filets and place on seeds so all sides are covered with seeds (same process you would use to bread something (minus the egg dip)). Heat up frying pan with the oils until very hot. Place filets down for about 30 to 60 seconds on each side. Sesame seeds will sear and middle of filets should be raw. Serve with low sodium soy sauce and wasabi. *We were so excited about this one and ate the whole thing before remembering to snap a picture!* yum yum yum
Tuna with white wine-garlic sauce:
2 tuna filets
course black pepper
handful grape tomatoes (around 1/2 cup)
1.2 cup dry white wine (like a pinot grigio)
1 sweet pepper (yellow or red is fine)
2 teaspoons poultry seasoning
5 diced garlic cloves
1/2 onion (sweet) diced
4 tablespoons EVOO
(1/2 cup sliced mushrooms and chopped handful of parsley, optional)
Heat large frying pan with 2 tablespoons of EVOO. Add diced onions, tomatoes, and sweet pepper (mushrooms and parsley if you want). Season with salt and pepper. After a couple of minutes, add garlic. Keep stirring. Season one side of filets with poultry seasoning (I use this because it’s less intense in flavor than old bay seasoning). move veggies in pan around to make room for filets in middle of pan. Add filets season side down. Season other side of filets with remaining poultry seasoning. Add remaining EVOO. Add wine. Bring up to a bubble. Reduce heat and put lid on top to cook fish through. Plate fish and if liquid is still watery, cook on medium to low heat until sauce thickens up. Place on top of fish.
Feel free to add a side salad and pinot grigio of course!
- Good News for Tuna-Lovers (oleole.com)
- Popular Bangor restaurant features fiddleheads in main dishes (bangordailynews.com)
- Dr Cohen : Recipes of fractionated diet (weightloser7.blogspot.com)
- Seared sesame crusted tuna with orange ginger soy sauce (snixykitchen.wordpress.com)
- Sesame Crusted Seared Tuna (potsandplots.wordpress.com)